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Oven-Roasted Cauliflower

Oven-Roasted Cauliflower

with Tunisian-Spiced Yogurt over Cumin-Scented Rice

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We love cauliflower because it’s not just good, but good for you, too. The brassica is not only packed with tons of calcium, magnesium, and vitamin C, its mild flavor and hardy crunch also make it a blank canvas that can handle a wide array of flavors. Here, we’re paring with a rice that’s studded with earthy cumin seeds, while a zesty Tunisan-spiced yogurt sauce adds a dollop of saucy creaminess.

Tags:Gluten-freeVeggie
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Cauliflower Florets

¾ cup

Basmati Rice

1 unit

Yellow Onion

1 teaspoon

Cumin Seeds

¼ ounce

Cilantro

1 unit

Yogurt

(ContainsMilk)

2 clove

Garlic

1 unit

Lemon

1 ounce

Golden Raisins

1 ounce

Cashew Pieces

(ContainsTree Nuts)

1 teaspoon

Tunisian Spice Blend

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories537 kcal
Fat12 g
Saturated Fat2.5 g
Carbohydrate97 g
Sugar20 g
Dietary Fiber9 g
Protein20 g
Cholesterol2 mg
Sodium138 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Bowl
Zester
Plate
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and dice onion. Mince or grate garlic.

2

Toss cauliflower on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crisped, 20-25 minutes.

3

While cauliflower cooks, heat a drizzle of olive oil in a large pot over medium heat. Add onion, cumin seeds, and ¾ of the garlic to pot. Cook until onion is softened and cumin and garlic are fragrant, 4-5 minutes, tossing occasionally. Add rice to pot and stir until grains are translucent, about 1 minute.

4

Add 1½ cups water and a large pinch of salt to pot. Bring to a boil, cover, and reduce to a gentle simmer until tender, about 15 minutes.

5

Meanwhile, zest and halve lemon. Stir together yogurt, lemon zest, a squeeze of lemon juice, ½ tsp Tunisian spice blend (we sent more), and as much of the remaining garlic as you like in a medium bowl. Thin to a saucy consistency with about 1 TBSP water. Season with salt and pepper.

6

Divide Cumin rice between plates and top with cauliflower. Drizzle with yogurt sauce. Sprinkle with golden raisins and cashews. Pick cilantro leaves from stems and scatter leaves over plate.